Potato and Leek Cakes with Blue Cheese Sauce

4 Reviews
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8 servings (serving size: 2 cakes and 1/4 cup sauce)
By Laura Zapalowski
April 2009
RECIPE BY Cooking Light

Leeks lend a delicate flavor to these potato cakes, and the creamy topping provides a cool, savory contrast.

Ingredients

  • Sauce:
  • 1 cup fat-free sour cream
  • 1 cup (4 ounces) crumbled blue cheese
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • Cakes:
  • Cooking spray
  • 1 cup diced leek
  • 6 cups shredded peeled baking potato (about 2 pounds)
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten

Nutritional Information

  • Calories 222
  • Fat 5.5g
  • Satfat 3.1g
  • Monofat 1.6g
  • Polyfat 0.4g
  • Protein 8.4g
  • Carbohydrate 33.9g
  • Fiber 2.1g
  • Cholesterol 69mg
  • Iron 1.1mg
  • Sodium 448mg
  • Calcium 136mg

How to Make It

Step 1

To prepare sauce, combine first 6 ingredients in a bowl, stirring well. Cover and chill.

Step 2

To prepare cakes, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add leek to pan; sauté 3 minutes or until tender. Place leek in a large bowl. Wipe pan with paper towels.

Step 3

Place potato in a sieve; gently squeeze potato to remove excess moisture. Add potato, flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, and eggs to leek in bowl; stir well. Return pan to medium-high heat. Recoat pan with cooking spray. Divide potato mixture into 16 equal portions, shaping each into a 1/4-inch-thick patty. Add 8 patties to pan; cook 5 minutes on each side or until golden. Repeat procedure with remaining 8 patties. Serve with sauce.

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Ratings & Reviews

Better than expected

SaraSaraT
August 30, 2015
These are surprisingly tasty - the blue cheese sauce is excellent. 

EllenDeller's Review

sukeedog
November 06, 2012
We loved these as a side dish with a chicken sausage and some beet greens. I cut the recipe by 25% for me and spouse, and it was just right. I used nonfat plain yogurt in place of sour cream, yellow onion in place of leeks, dried chives instead of fresh, and subbed 2 TB liquid egg whites for the 1/4 egg that would have been needed.I also used a reduced fat blue cheese. And I added ground red pepper to the sauce. These were small changes that probably didn't affect the flavor much. Okay, and the biggest change was that I used the one teaspoon of bacon fat left over from morning bacon as shortening in the iron skillet. The whole thing was delicious!

tracydavis1012's Review

tracydavis1012
August 16, 2009
We just made the sauce for potatoes, and it was great! It tastes a lot lighter than you think it's going to.

daneanp's Review

daneanp
May 21, 2009
I didn't really taste the leeks but was pleased at how easily these cakes went together. We served them along side the Ginger-Thyme Brined Pork Roast as pictured in the magazine. The sauce was interesting - next time I'd make it ahead of time as the sauce was more flavorful the next day. These cakes would make a great accompaniment to grilled steaks.

SaraSaraT's Review

EllenDeller
April 12, 2009
These are really really good. I made the sauce with full fat sour cream (!) and it was awesome.